<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="431373" val="90509">红烧臭桂鱼</h1><div class="bmayi mbm" >
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					我只腌了三天，闻着已经很臭了，但做出来感觉还是不太到位，比正宗的黄山臭桂鱼还有一定的差距。				</div>
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">桂鱼</a></label></span><span class='right'>1条</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">油</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">郫县豆瓣</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">生抽</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">老抽</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">姜片</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">葱段</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">花椒</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">大料</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水</label></span><span class='right'>适量</span>
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					<h2>红烧臭桂鱼的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 桂鱼洗干净后放置在容器中用盐腌4-5天</p>
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													<p class="p1"><span class="fwb">2.</span> 取出用纸擦干后在油里煎至两面金黄色。</p>
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													<p class="p1"><span class="fwb">3.</span> 另取锅放油烧热加郫县豆瓣、花椒、大料炒至油成红色，加葱、姜、料酒、生抽、老抽和水煮沸，加煎好的桂鱼炖20分钟即可。</p>
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					<h2>小贴士</h2>
					<p>如果喜欢吃臭一点儿的腌的时间可以长一天，否则就减少一天的腌制时间。</p>
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